I have had chimichurri that is far too vinegary or garlicy, but I think this version strikes a nice balance. For me, it is all about adding some lemon to brighten the flavors and using a mellower vinegar that doesn’t overpower the herbs. Chimichurri is traditionally served in Argentina with steak. I actually used the leftovers as a dressing for greens, tomatoes and beans. It pairs well with any protein, and I have even seen it mixed with pasta. It’s really easy to make and worth having extra to pull together quick weeknight dinners.